Put the chicken wings in a single layer on a tray and sprinkle with half of the salt and pepper.
Toss the chicken to coat evenly refrigerate while you prepare the other ingredients.
Make the glaze by putting the sugar, soy sauce, sake, ginger juice, and garlic in a shallow pan. Heat over medium-high heat until the glaze starts to thicken. You can tell when it's ready when the bubbles get big and shiny.
Add the vinegar, and then transfer to a large bowl and allow the glaze to cool.
Add about 2-inches of vegetable oil to a heavy-bottomed pot and heat to 320 degrees F (160C).
Take the chicken out of the fridge and use paper towels to remove as much moisture from the surface of the chicken as possible. Sprinkle on the potato starch and toss the wings to evenly coat each piece with a thin layer of starch.
Fry the chicken wings for 10 minutes in batches. Transfer to a plate and continue frying the rest of the wings.
Increase the heat of the oil to 375 degrees F (190C). Fry the chicken in smaller batches, being careful not to overcrowd the pan. The chicken is done when the wings are golden brown (about 2-3 minutes).
Transfer the wings directly to the bowl of glaze and quickly toss to coat.
Sprinkle on some toasted sesame seeds and black pepper to taste and toss again. Don't let the wings sit in the glaze for too long.
Tebasaki (Japanese Chicken Wings)
Amount Per Serving
Calories 343Calories from Fat 162
% Daily Value*
Saturated Fat 5g25%
Vitamin A 159IU3%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.